The Unofficial Cook

I like making Oatmeal Raisin cookies when Spouse and I go on a road trip.  I’ve been doing this for years now.  He makes the Bacon and Egg Sandwiches we usually have for brunch on the road.  Then I  have a thermos of hot coffee and another for iced water.  I also pack some trail mix, that candy called orange slices or maybe gummy bears.   Of course, you’ll need some paper towels in the car too….oh and a pack of those wipes.

Spouse told a friend about my habits and I got teased no end.  Our friend accused me of  flipping pancakes in the back seat when we drove up to Montana years ago.  I wouldn’t go that far!  Then again…if the back seat was a Dodge Sprinter Westfalia….cooking on the road mmm…ideal!  Dang…I wonder if I was an old cook in those cattle runs from Dallas to Denver in some previous life?

On our road trip to Kansas City last week, I thought I’d try something else.  This recipe was based on a Pecan Cookie from the 2006 Taste of Home Cookbook.  I was out of pecans and decided to use the slivered almonds I keep in the freezer for salads and toppings.  It turned out really nice so I gave it a new name….

Double Almond Cookies

1 c. butter, softened

3/4 c. sugar

3/4 c. brown sugar

1 egg

2 tsps. vanilla extract

1 tsp. almond extract

2-1/2 c. all-purpose flour

1 tsp. baking powder

1tsp. baking soda

1 tsp. salt

2 c. slivered almonds

In a large mixing bowl, cream butter and sugars.  Beat in the egg and extracts.  Combine the flour, baking powder, baking soda and salt;  gradually add to creamed mixture.  Stir in almonds. 

Roll into 1-in. balls or drop by tablespoonful,  placing them  2 in. apart on ungreased baking sheets. Bake at 350F for 9-11 minutes or until set.  Cool for 3 minutes or more before removing to wire racks. 

Related posts:

1. Oatmeal White Chocolate Chip Cookies
2. Almond Butter Cake
3. Zucchini Bread for the Diabetic
4. Chocolate Raspberry Cupcakes
5. Carrot Cake with Cream Cheese Frosting

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